If you don’t have a vegan pizza on your pizzeria menu, you’re missing out on an entire subset of loyal customers. In this recipe video, courtesy of the talented pizzaioli at Pizza My Heart in San Francisco, PMQ’s Brian Hernandez shows you how to make the Little Sur, showcasing some of the industry’s best vegan mozzarella cheese from Follow Your Heart.
14 oz. dough ball
3 oz. pizza sauce
2 oz. portobello mushrooms, sliced to 1/8” thick
1 oz. whole roasted garlic cloves in EVOO with salt and pepper
3 oz. roasted red bell pepper, skinned and julienned ¼” thick
2 oz. grape tomatoes, sliced in half or quartered
½ oz. chopped green onions
Roast red bell peppers and garlic cloves in EVOO with salt and pepper. After roasting, remove skin from bell peppers. Stretch pizza dough to 14” pie. Spread pizza sauce and vegan mozzarella shreds. Top with mushrooms in radial pattern and add roasted peppers, garlic cloves, grape tomatoes and green onions. Bake at 550 degrees for about 7-10 minutes or until crust is on darker side of golden-brown.